1. Cook the onions in a little olive oil until softened. Add the chorizo and cook for a few minutes until it starts to crisp up. Tip in the tomatoes and simmer for 10 minutes then stir in half the coriander and season.
2. Heat the oven to 180?C/fan. Divide the sauce between two oven proff dishes and make 2 dips in each. Crack the eggs into the dips. Put on a baking tray then bake for 15 - 20 minutes until the whites are set and the yolks are how you like them. Scatter with coriander and serve with warm naan bread.
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Serving Size: 1 Serving (870g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1757 | ||
Calories from Fat: 1143 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 127g | 169 % | |
Saturated Fat 34.8g | 174 % | |
Monounsaturated Fat 57.9g | ||
Polyunsanturated Fat 16.7g | ||
Cholesterol 4230mg | 1302 % | |
Sodium 1417.2mg | 49 % | |
Potassium 2083.9mg | 55 % | |
Total Carbohydrate 27.6g | 8 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 22.8g | ||
Protein 129.2g | 185 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1757
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